(Please note, the current edition of NFPA 1 is now the 2018 edition. This new edition is available to view online for free at www.nfpa.org/1. All future Fire Code Friday posts will reference the 2018 edition unless specifically noted.)

We are approaching the "most wonderful time of the year" but also a potentially dangerous time of the year. A time full of cooking, heating, holiday lights, candles, and overloaded electrical outlets.

NFPA has regulations that govern the cooking equipment used to prepare your Thanksgiving Day feast, whether you enjoy it at a restaurant or buy it from a commercial business to take home. Chapter 50 of NFPA 1, Fire Code, addresses provisions for commercial cooking and is applicable to the design, installation, operation, inspection, and maintenance of all public and private commercial cooking equipment as well as mobile and temporary cooking equipment This type of equipment is required to comply with Chapter 50 of the Code as well as NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations. The 2018 edition of NFPA 1 references the 2017 edition of NFPA 96 which expanded its scope to also include mobile and temporary cooking, defined as “any cooking apparatus or equipment operated on a one-time basis, interim basis, or for less than 90 days in the same location, other than at a fixed location, building, or structure that has been inspected and permitted under another section of this Code, regulation, or statute.”

The requirements of Chapter 50 do not apply to residential cooking equipment used for commercial cooking operations and do not apply to cooking equipment located in a single dwelling unit. For more information on Thanksgiving safety in your home check out NFPA’s Thanksgiving safety page.

The fire inspector plays a critical role in the installation as well as continued inspection, testing, and maintenance of commercial cooking equipment used not only on Thanksgiving, but every day. Among other responsibilities related to commercial cooking equipment, AHJs must review and approve construction documents prior to the installation of fire-extinguishing systems, issue permits as necessary, require notification of any alteration, replacement or relocation of exhaust or extinguishment system, approve language and wording of fire extinguisher placards, approve location of manual actuation devices for fire extinguishing systems, review the fire extinguishing systems equipment, design and installation and verify the qualifications and credentials for person(s) inspecting, testing and maintaining the commercial cooking equipment fire protection systems.

Overall, Chapter 50 provides comprehensive provisions for the protection of commercial cooking equipment, more than can be written about here in one post. In addition to responsibilities specific to the AHJ listed above, Chapter 50 and NFPA 96, together, address:

Procedures for the use, inspection, testing, and maintenance of equipment

Equipment clearance

Protection of coverings and enclosure materials.

Hood systems

Installation and Operation of fire-extinguishing systems

Mobile and temporary cooking equipment

Regardless of where or how you enjoy the thanksgiving holiday, staying safe is a priority. The provisions in NFPA 1 help code officials ensure restaurants and food service operations keep their facilities up to code and their equipment and employees safe for all.